Miniature Cornish Parcels- Nan Fran's Recipe

nan fran

Ingredients:

For the filling:

Equipment:

Method:

Firstly make the pastry. Sift the flour and salt into a mixing bowl.
Cut the margarine and shortening into small pieces with a knife, and add to the flour and rub in with your fingertips.
Add enough cold water to make soft dough. Wrap the dough in greaseproof paper, and put in the refrigerator for 30 minutes.
Preheat the oven to gas mark 6/ 200C.
Now for the filling, grated the potato, turnip, carrot and onion.
Put the grated vegetables into a mixing bow. Add the beef, salt and pepper and mix well. (Remember to wash your hands after touching raw meats).
Using the rolling pin, roll the pastry on a lightly floured surface to a large rectangle.
Then cut into six equal squares roughly 15cm.
Place a little of the filling in the middle of each square. Then dampen the edges of the pastry squares with a little water.
Fold the pastry edges over to enclose the filling. Press the edges firmly to seal. Place carefully on the baking sheet joins facing upwards.
Ask an adult to separate the egg making sure there is no egg white in the yolk and vice versa.
Beat the egg yolk and milk together with a fork in a cup. Use a pastry brush to brush the tops of the parcels; this will make the pastry glossy. Put in the oven and bake for 30- 35 minutes. (Ask an adult to help when using the oven)
Put on a plate and they can be eaten hot or cold.